Mangia Napoli-Inspired Neapolitan Margherita Pizza

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic thin-crust Neapolitan style pizza topped with fresh mozzarella, ripe tomatoes, and fragrant basil leaves baked to a perfect golden finish. This Italian-inspired pizza recipe (vegetarian), ready in about 24 minutes, pairs pizza dough ball (12-inch), san marzano tomatoes, crushed, fresh mozzarella, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 9 min Serves 2 Italian cuisine 600 cal/serving

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Ingredients

1 pizza dough ball (12-inch)
1/2 cup san marzano tomatoes, crushed
6 oz fresh mozzarella, sliced
10 fresh basil leaves
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1 tbsp cornmeal for dusting

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 500°F and place a pizza stone or heavy baking sheet inside to heat for 45 minutes.
Step 2: On a floured surface, stretch 1 pizza dough ball into a 12-inch round about 1/4 inch thick, then lightly dust a pizza peel or flat baking sheet with 1 tbsp cornmeal and transfer the dough onto it.
Step 3: Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border around edges. Sprinkle 1/2 tsp sea salt over the tomato sauce.
Step 4: Distribute 6 oz sliced fresh mozzarella evenly on top of the sauce.
Step 5: Slide pizza onto the preheated stone and bake for 7-9 minutes until crust is puffed and golden and cheese is bubbly.
Step 6: Remove pizza from oven, drizzle 2 tbsp extra virgin olive oil over top, scatter 10 fresh basil leaves, and let rest 2 minutes before slicing and serving.